A comforting and flavorful Japanese miso soup, perfect for any occasion.
Prepare the dashi broth by bringing the water to a boil in a saucepan.
Using filtered water can enhance the clarity and taste of the dashi.
Rinse the dried kelp under cold water and add it to the boiling water.
Avoid boiling the kelp for too long to prevent bitterness.
Let the kelp simmer for 3 minutes, then remove it from the water.
Save the kelp for other recipes like salads or stews.
Add the bonito flakes to the water and bring it to a gentle boil.
Stir occasionally to ensure the flakes infuse evenly.
Remove the saucepan from heat and let the broth settle for a few minutes.
This resting time allows the flavors to meld together.
Strain the broth to remove the bonito flakes, leaving a clear dashi.
Use a fine mesh strainer for a clear broth.
Bring the dashi broth back to a gentle boil.
Keep the heat low to preserve the delicate flavors.
Mix a small amount of the hot broth with the miso paste in a separate bowl until smooth.
Dissolving the miso separately prevents clumps in the soup.
Add the miso mixture back into the saucepan and stir well.
Avoid boiling the soup after adding miso to preserve its nutrients.
Add the tofu and mushrooms to the soup and let it simmer briefly.
Cut the tofu into small cubes for even cooking.
Serve the soup in bowls and garnish with chopped green onions.
Serve immediately to enjoy the fresh flavors.
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